Bourbon-Chocolate Cake
~ adapted from Better Homes and Gardens ~
Heat oven to 325 degrees F. Butter a 10-inch bundt cake pan; dust with cocoa powder.
In the microwave (in an uncovered bowl) on high (100% power) melt for 1 minute– 3 ounces unsweetened chocolate and 2 ounces milk chocolate– stir and melt again but for 30 seconds; stir until smooth. Let cool.
Sift 2 cups flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
In a 2-cup glass measuring cup, dissolve 1/4 cup instant coffee in 2 tablespoons boiling water. Stir then add cold water to measure 1 1/2 cups altogether. Stir in 1/2 cup bourbon.
Beat 2 sticks softened unsalted butter (1 cup), then add 2 cups sugar. One at a time, beat in 3 eggs. Add melted chocolate and 1 1/2 teaspoons vanilla extract. Alternately add flour mixture and coffee mixture to batter. Pour into prepared bundt cake pan. Bake 1 hour, cool on a rack for 15 minutes.
Invert cake onto a platter; soak into the cake 2 tablespoons bourbon. Warm 3/4 cups caramel ice cream topping with 2 tablespoons bourbon. Pour topping over the cake.
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